mav scb November 3, 2023 Today, a favorite English Apple Cake from Nigel Slater. This baby is perfect. The perfect size, the perfect taste, the perfect amount of sweetness and perfect served with fresh whipped cream or the like. Enjoy! xo, MAV ~ English Apple Cake adapted slightly from my favorite, Nigel Slater 1 cup + 2 tablespoons unsalted butter, room temperature 1/2 cup natural sugar 3 apples (I prefer tart!) juice of half a lemon 1 tsp ground cinnamon 2 tablespoons brown sugar 2 eggs, room temperature 1 teaspoon pure vanilla 1 cup all-purpose flour 1 1/4 teaspoon baking powder pinch of salt a little extra brown sugar Preheat the oven to 350ºF. Line the base of a square baking tin with a piece of baking parchment. (Nigel says, “I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake.”) Place the butter and natural sugar into a mixer and beat till light and fluffy. Cut the apples into chunks, dropping the apples into a bowl with the juice of half of a lemon. Toss the apples with the cinnamon and brown sugar. Break the eggs into a small bowl, beat them, then gradually add them to the butter and sugar while it is still mixing. Add the vanilla. Sift the flour, baking powder and salt together and fold the dry mix gently into the wet mixture. Scrape into the lined baking tin and spread the batter out. Put the spiced apples on top of the cake mixture, then scatter with a bit of brown sugar (choose the amount based on how sweet you tend to like things). Bake for about an hour. The edges should be brown and a tester should come out of the center of the cake clean. Leave to cool for 10 minutes or so before turning out. Eat warm with whipped cream or perhaps one of these ideas! Share TWITTER FACEBOOK TUMBLR PINTEREST EMAIL